Can be prepared up to 1/2 day early and refrigerated. Leave only heating step of 7 mins
1. Kill and split cooked lobsters, remove sac and intestine.
2. Make and set aside bechamel sauce in pan by melting butter with a flour paste. Add milk and heat mixture until it thickens.
3. Put shallots in a smaller saucepan with the rest of the butter, cook 30 seconds and the add wine and herbs. Reduce to half quantity, then add to the bechamel sauce . Set this mixture on low heat.
4. Take out the lobsters and strain any juice into the sauce. Stir well add cream. Simmer for 2-3 mins, then draw aside and mix in mustard and half the cheese. Season, cover pan and leave off heat.
5. Take out the lobster meat coarsely chopping claw meat and slicing tail into scallops. Add 1-2 tblspn of sauce to the claw meat and put into the head shells. Put 1 tblspn of sauce into the tail shells and replace scallops rounded side up.
6. Place shells on a baking tray wedging them with a piece of potato or circles of claws. Coat lobster with rest of the sauce, sprinkle wth crumbs and rest of the melted butter and cheese. Brown in an oven at 200?C for 7-10 mins.
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Serving Size: 1 Serving (665g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2804 | ||
Calories from Fat: 2511 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 279g | 372 % | |
Saturated Fat 147.8g | 739 % | |
Monounsaturated Fat 73.1g | ||
Polyunsanturated Fat 39.1g | ||
Cholesterol 741mg | 228 % | |
Sodium 2042mg | 70 % | |
Potassium 568.8mg | 15 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 20.2g | ||
Protein 49.4g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2804
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